PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL; PROP STYLING, STEPHANIE HANES


Table Around the


FRIENDLY GHOST CUPCAKES


Makes 12 cupcakes Active: 40 min Total: 2 hr 40 min (plus cooling)


½ cup sugar + Pinch salt 2 large egg whites, at room temperature


5 oz chocolate wa fer cookies (about 22)


12 chocolate cupcakes, baked and cooled completely


1 (16 oz) can chocolate frosting


1


Preheat oven to 200°F. Line a baking sheet with parchment paper.


In a food processor, grind sugar and salt for about 15 seconds.


2


In a large bowl, using a mixer on medium- high speed, beat egg


whites until light and foamy, 2 to 3 minutes. With the mixer going, gradually sprinkle in sugar mixture until stiff peaks form, 6 to 9 minutes more.


3


Scrape egg white mix- ture into a heavy-duty, quart-size resealable


plastic bag. Press mixture into one corner and seal bag. Snip off corner with a ½-inch opening. Pipe


12 | OCTOBER 26, 2014 Spooky FAMILY TIME SWEETS 4 These treats


are so delicious, they won’t


haunt your party for long


mixture onto baking sheet, swirling to make ghosts of desired shapes and sizes, but no wider than 2 inches.


Bake until dry, about 2 hours. Leave in oven one hour or overnight.


5


Pulse chocolate wafers in food processor to make


fine crumbs; place in a medium bowl. Frost cupcakes and dip, frost- ing side down, into bowl of crumbs. Place one or more ghosts on top; serve.


© PARADE Publications 2014. All rights reserved


Cook’s


Make these up to one day in advance;


TIP


store frosted cupcakes, cookie crumbs, and meringues separately and assemble


just before serving.


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